Apple Crisp - a wonderful Fall dessert

Makes: 6 to 8 servings
Time: About 1 hour

6 cups peeled, cored, and sliced apples or other fruit
1 teaspoon ground cinnamon
Juice of 1/2 lemon
2/3 cup brown sugar, or to taste
5 tablespoons cold unsalted butter, cut into bits, plus some for the pan
1/2 cup rolled oats (not instant)
1/2 cup all-purpose flour
1/4 cup shredded coconut (optional)
1/4 cup chopped nuts (optional)
Dash salt

1. Heat the oven to 400°F. Toss the fruit with half the cinnamon, the lemon juice, and 1 tablespoon of the brown sugar and spread it in a lightly buttered 8-inch square or 9-inch round baking pan.
2. Combine all the other ingredients—including the remaining cinnamon and brown sugar—in a food processor and pulse a few times, then process a few seconds more, until everything is well incorporated but not uniform. (To mix the ingredients by hand, soften the butter slightly, toss together the dry ingredients, then work in the butter with your fingertips, a pastry blender, or a fork.)
3. Crumble the topping over the apples and bake until the topping is browned and the apples are tender and bubbling, 30 to 40 minutes. Serve hot, warm, or at room temperature.